Easy Chickpea Curry
This Easy Chickpea Curry is loaded with flavor and comes together in 30 minutes! It is the perfect meal when you want something easy and delicious.
Servings 6 servings
Calories 226kcal
Ingredients
- 1 Tbls Coconut Oil or olive oil
- 1 Yellow Onion diced
- 1 Red Bell Pepper seeded & diced
- 1 Sweet Potato small; peeled & diced
- 4 cloves Garlic minced
- 1 Jalapeno sliced; optional*
- 2 Tbls Curry Powder
- 1 Tbls Garam Masala
- 1 tsp Salt
- 1/4 tsp Cayenne optional*
- 2 cans Chickpeas (garbanzo beans) drained (14.5 oz cans)
- 1 can Fire Roasted Tomatoes 14.5 oz can
- 1 can Coconut Milk 14.5 oz can; full fat
- 1/2 cup Veggie Broth
- 1 Lime
- 1/4 cup Cilantro chopped
Instructions
- Heat the coconut oil in a large skillet over medium/low heatAdd in the diced onion, diced bell pepper, diced sweet potato, garlic and jalapeno (if using) Saute for 5 minutes, stirring so garlic doesn't burn Add in the spices (curry powder, garam masala, salt, cayenne) stir until spices are slightly toasted and aromatic
- Add in the drained chickpeas, can of fire roasted tomatoes, coconut milk and brothBring to a boil and then reduce to a low boil Let cook for 20 minutes, potatoes should be fork tender and mixture should have thickened up (let simmer a little longer if you want it to thicken up a little more)Stir in the juice of half the lime and top with cilantro. Taste and add salt as neededServe with rice, cauliflower rice or naan and lime wedges
Notes
*Leave out the jalapeño and cayenne if you don't want any heat
This would be great with my Instant Pot Cilantro Lime Rice
Nutrition
Calories: 226kcal | Carbohydrates: 19g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Sodium: 604mg | Potassium: 386mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6405IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 4mg